Meal: Chicken Satay Special

Satay is so delicious and packs a powerful protein punch from this delicious combo of chicken and peanuts! Just remember to pick the best possible peanut butter from your supermarket – go organic and make sure it is 100% natural to achieve that authentic satay flavour!

Method

Cube your chicken and peppers big enough to go onto your skewer.

Place under a preheated medium grill and slowly cook, turning frequently.

While your chicken is cooking you can make your satay sauce. Using a small non-stick saucepan, add a teaspoon of your peanut butter with your grated fresh ginger, lime juice and cayenne pepper.

Stir your sauce frequently until the peanut butter has softened adding a splash of water if necessary, to get the right consistency to be able to drizzle over your skewer.

Pop your chicken and red pepper skewer on to your favourite plate then drizzle over your satay sauce.
Garnish with your chopped coriander and spring onion.

Meal: Sensational Sea Bass

For my “Sensational Sea Bass,” I wanted to bring together fresh ginger, zesty lemon, and a touch of red chilli to enhance the delicate sea bass. Paired with sugar snap peas and tenderstem broccoli, this dish is flavourful and packed with nutrients. Give it a try—you’ll love it!

Method

Preheat the oven to 220 °C.

Place the sugar snap peas and tenderstem broccoli in a pan of boiling water and simmer gently for 7-10 minutes until warmed through but retaining a bite (simmer a little longer if you prefer the vegetables to be soft).

Meanwhile, put the coconut oil, juice of ½ a small lemon, fresh coriander, fresh ginger, garlic, turmeric, red chilli, paprika and white pepper into a small blender and blitz into a paste.

Place your sea bass fillet on a piece of parchment paper on a baking sheet, skin side down. Spoon the paste over the fish and place in the top of the preheated oven. Cook for 5-7 minutes.

Note – if you prefer your fish skin crispy, heat a dry frying pan to a high heat, place the fish skin-side down in the pan and sear for a couple of minutes until the skin starts to go crispy. Then carefully transfer to the baking sheet, spoon over the paste and cook in the oven for 5 minutes.

Serve everything on a plate with a wedge of lemon and enjoy!

Snack: Quinola

When I first got into health and fitness, I was blown away by all the benefits of this simple grain, but I wasn’t sure how to turn it into a delicious, healthy snack. After a bit of trial and error, I came up with this recipe, and it’s easily one of my favourites. You’ve got to give it a go!

Method

Preheat your oven to 140°C.

To make your mixture, add to a large bowl the quinoa, seeds, dried fruit and almonds and mix together well.

Add your honey and combine it all making sure the honey covers every little bit of your mixture.

Line your baking tray with baking paper and spread out your mixture evenly.

Place your tray in the middle of your preheated oven and bake for 30 minutes.

Now, here is the important part, you must check on this regularly to ensure it bakes evenly.
Set your timer for 10-minute intervals and keep stirring and folding each time. You are looking for your mixture to be browned all over but definitely not burnt.

Take out to cool and keep in an airtight container until you are ready to enjoy!

Serve with Greek yoghurt, soya or pea milk.

Tip: I like to turn the oven off and leave the quinola on the tray in the oven overnight for extra crunchiness!